spicy tuna rice bowls are calling our name this weekend. once your rice is cooked, this recipe comes together in just 15 minutes. the homemade fresno chili sauce is key — it’s garlicky, spicy, savory, tangy, and slightly sweet. and while optional, the toasted breadcrumbs add a delicious extra crunch. ingredients for 3 —  * 1 pound sushi–grade tuna, cut into small cubes * 10 fresno chilis, halved and de-seeded * 4 cloves garlic, sliced  * neutral oil * ½ cup panko breadcrumbs  * momofuku soy sauce  * momofuku chili crunch hot honey * momofuku chili crunch * momofuku toasted sesame oil * momofuku rice vinegar * 2 scallions, sliced (white and green parts separated) * 3 cups short grain rice, cooked * furikake  * quick pickled cucumbers (optional) * sliced avocado (optional) 1. heat 2 tbsp of neutral oil in a small skillet over medium high heat. add half of the chilis & sliced garlic and saute until softened and lightly browned, not burned, about 3–4 minutes.
 2. transfer chilis & garlic to a food processor, reserving the oil in the skillet. 
 3. return the skillet to medium heat. add breadcrumbs and toast, stirring frequently so they soak up the garlic–chili oil until browned, about 2 minutes. remove from heat. 
 4. to the food processor with the cooked chilis and garlic, add the remaining chilis, 2 tsbp soy sauce, 1 tbsp hot honey, 1 tsp chili crunch, 1 tsp rice vinegar, and ¼ cup neutral oil. 
 5. puree until smooth. taste and adjust seasoning as desired with more soy sauce, hot honey, or chili crunch. 
 6. in a bowl, mix the cubed tuna, sliced scallion whites, and three-quarters of your fresno chili sauce.
 7. season steamed rice with 1 tbsp toasted sesame oil and ½ tsp of kosher salt. taste and adjust seasoning as desired. 
 8. build your bowls with the seasoned rice, spicy tuna, quick pickled cucumbers, and sliced avocado. top with the toasted breadcrumbs, sliced scallion greens, furikake, and more of the fresno chili sauce.